Raspberry Chocolate Lava Cupcakes

I have a big soft spot for desserts that feel like a tiny celebration in every bite. These raspberry chocolate lava cupcakes hit that sweet spot for me. I love how the warm chocolate center melts into the tart raspberries. It feels cozy, indulgent, and honestly a little dramatic in the best way.

These cupcakes are basically mini molten lava cakes baked in cupcake form. You get a rich chocolate batter, a surprise raspberry center, and that dreamy gooey melt when you break into one. They look fancy, but you and I both know they’re secretly super simple.

What makes them special is the mix of textures. The cupcake is soft and light. The center is thick and silky. The raspberries cut through the richness just enough to keep everything balanced. You get something that tastes like a bakery treat without any fuss.

Why You’ll Love This Recipe

• Deep chocolate flavor that feels luxurious but never heavy.
• Gooey molten center that stays soft even after cooling.
• Raspberry center that brings brightness and a tiny spark of tartness.
• Simple ingredients that you probably have on hand.
• Easy enough for a weeknight. Impressive enough for a dinner party.
• Customizable. You can use different berries, fillings, or toppings.
• Bakes in under 15 minutes so you can satisfy cravings fast.

Tools You’ll Need

• Mixing bowls
• You’ll use one for the wet ingredients and one for the dry. Keeping things separate helps the texture stay soft and not dense.
• Whisk
• It brings the batter together without overmixing.
• Microwave safe bowl
• For melting chocolate and butter together. This keeps cleanup simple.
• Cupcake pan
• This gives the cupcakes their shape and holds the molten center.
• Cupcake liners
• They make removing the finished cupcakes a breeze.
• Small spoon
• For scooping the raspberry filling into the center.

Ingredients

Cupcakes

• 1 cup semisweet chocolate chips (170 g)
• 1 stick unsalted butter, cut into chunks (113 g)
• 2 large eggs
• 2 large egg yolks
• 1 cup powdered sugar (120 g)
• 1/3 cup all purpose flour (40 g)
• 2 tbsp cocoa powder (12 g)
• 1 tsp vanilla extract
• Pinch of salt

Raspberry Filling

• 12 fresh raspberries
• 2 tbsp raspberry jam (30 g)

Optional Toppings

• Powdered sugar
• Extra fresh raspberries
• Shaved chocolate

Instructions

1. Melt the chocolate

Combine chocolate chips and butter in a microwave safe bowl. Heat in 20 second bursts and whisk until smooth. If the mixture looks separated. just keep whisking. It comes together easily.

2. Whisk the eggs and powdered sugar

In another bowl whisk the eggs, yolks, and powdered sugar until the mixture looks pale and creamy. This helps create that silky center.

3. Add the chocolate mixture

Pour the melted chocolate into the egg mixture and whisk until smooth. It should look glossy and thick.

4. Add the dry ingredients

Add the flour, cocoa powder, vanilla, and salt. Stir gently. You don’t want to beat the air out of the batter. It should be thick but pourable.

5. Fill your cupcake liners

Add a spoonful of batter to each liner. Just enough to cover the bottom.

6. Add the raspberry center

Place one raspberry in each and add about half a teaspoon of raspberry jam on top. This is the part that makes them feel like a surprise inside.

7. Cover with more batter

Fill each cup two thirds full. This gives enough room for rising without overflowing.

8. Bake

Bake at 425°F (218°C) for 12–14 minutes. The top should look set. The center should feel slightly soft if you gently press the middle.

9. Cool slightly

Let them sit for about 3 minutes. If you eat one too soon the lava center might escape too fast. Trust me. A tiny wait pays off.

Serving Ideas

• Dust lightly with powdered sugar.
• Add fresh raspberries on top for a fresh twist.
• Serve warm with a scoop of vanilla ice cream.
• Drizzle melted chocolate or raspberry coulis over the top.

Variations and Customizations

• Swap raspberries with blackberries or strawberries.
• Add a teaspoon of espresso powder for deeper chocolate flavor.
• Fill with peanut butter or Nutella instead of jam for a different vibe.
• Use dark chocolate instead of semisweet if you want the cupcakes less sweet.

Make Ahead and Storage

• Store leftovers in an airtight container at room temperature for 24 hours.
• Refrigerate for up to 3 days.
• Reheat in the microwave for 10 to 12 seconds to bring back the molten center.
• Freeze unfrosted baked cupcakes for up to 2 months. Thaw at room temperature and warm gently before serving.

Pro Tips and Mistakes to Avoid

• Don’t overbake. The molten center depends on pulling them out early. If the edges are set and the centers jiggle a bit. you’re good.
• Use room temperature eggs. Cold eggs can solidify the melted chocolate mixture.
• Don’t skip the raspberry. It balances the richness of the chocolate beautifully.
• If the batter feels too thick. give it a gentle whisk. It relaxes quickly.
• Don’t fill the liners to the top. They rise fast due to the steam inside.

Recipe Summary

Yield: 12 cupcakes

Prep Time: 15 minutes

Cook Time: 12 to 14 minutes

Total Time: about 30 minutes

Per Serving (estimated): 230 calories. 14 g fat. 23 g carbs. 3 g protein.

I hope you make these raspberry chocolate lava cupcakes soon. They’re the kind of treat that makes you stop and smile because they taste even better than they look. If you try them. tell me how they turned out or what variation you played with. I love hearing your kitchen stories.